Leave a Review

Reviews

users rating

3/4

Lacked flavor. I would not make this again.

pennylp1
from California
/ 10.01.2016

flag if inappropriate

Delicious and kid-friendly. I used my own favorite corn bread recipe that uses 1/2 white, whole-wheat flour and 1/2 corn meal, and added some left-over fresh, cooked corn cut-off-the-cob to the batter. I had spread the cornbread on the meat and then realized I had forgotten the cheese! So I put half of the cheese on top of the corn bread batter, and then put the other half of the cheese on the table for people to sprinkle on their serving to taste. The whole family enjoyed this, will definitely make again.

stasia4
from Marin County, CA
/ 06.18.2015

flag if inappropriate

I agree with the reviewers who say the sauce is kind of bleh, so as loathe as I am to alter a recipe I haven't made first exactly as printed, I doubled the spices upon tasting, added tomato sauce per another reviewer, and then a dash of vinegar (it needed some acid, or some something) and also doubled the cornbread topping. I liked the Lwagnero's idea of making it all in one skillet, so I used my big black cast iron pan. I think maybe my qualm with this recipe is that it was sort of sold as sloppy joe-ish. If I make it again, I will just make sloppy joe filling instead. I do like the "cobbler" idea, and it looks nice and yummy in the pan. The same thing could be done with a big skillet of chili or anything ... the meat portion just wasn't enough of any flavor for me.

jenniferlloyd
from Studio City
/ 03.26.2015

flag if inappropriate

I made several adjustments to make this a FOUR fork recipe. My boys devour it. As another reviewer mentioned, the spice is somewhat meh. I double all the spices, but only use half the cayenne and it solves the lack of flavor issue. I also use half grass fed beef and half bison for a little more intensity. I use 1/2 tomato sauce and 1/2 diced tomatoes for a richer saucier meat base. I double the cornbread recipe and spread it across the entire meat base, skipping the cheese altogether and subbing buttermilk for milk. I've used a GF flour blend in place of regular flour and it turns out perfectly for those interested in GF options. Yum.

cookingfor4boys
from Seattle, WA
/ 01.10.2015

flag if inappropriate

Excellent! I am a fan of unsweetened
cornbread, if you're not, add some
sweetener. The only change I made was to
add raisins instead of sugar - this
somehow reminded me of moraccan spices so
I thought the raisins were right - and it
was really good. This one goes into
the "saved" file.

StillNeed3Hands
/ 04.27.2013

flag if inappropriate

This needs more. It needs a thicker sauce to bring it all together. I suggest adding some tomato sauce, brown sugar, Worcestershire sauce, mustard, and vinegar. The corn bread is not balanced. It's too much on the corn meal side. I'd balance out the meal and flour more. It also needs salt. I added corn to the meat mixture, but it could have used more veggies.

jwhalley
from WI
/ 04.16.2013

flag if inappropriate

This is a nice change to the traditional American chop suey. It's easy to make and my son loved it. I used the Jiffy cornbread mix and was fine.

A Cook
from Reading,MA
/ 01.14.2013

flag if inappropriate

Perfect football food. Filling and tasty. I simplified it by doing it all in one pan. I cook the onion, garlic, and meat in a cast iron skillet and then bake it in the same skillet. A great recipe to play around with as far as seasoning. Will definitely make this again. Very quick and easy to put together.

lwagnero
from Los Angeles, CA
/ 09.22.2012

flag if inappropriate

Existing recipe was pretty good, nothing to write home about. But I LOVE the concept. 3 forks for the original recipe, not 4 because it doesn't reach its potential. I'm glad I tasted it in the skillet to make some adjustments to make this dish livelier. The existing spices seemed to be pointing towards a jerk flavor, so I added clove (under 1/4t), cardamom(1/4t), and amped up the allspice (another 1/4t). The spice additions took the beef flavor to the next level, like the filling of a quality jamaican beef patty. For the cornbread, I added 2T sugar to balance out my added spices and I cut in a spoonful of bacon grease--I like both my cornbread and my cobblers to be crumbly--before adding the wet ingredients.
The results were excellent -- 4 forks for sure. I would definitely recommend my adjustments. Wife and house guest were impressed.

Aaron_R
from Charleston, WV
/ 05.24.2012

flag if inappropriate

My finance and I made this recipe tonight. We omitted the ginger because we were out of it. We used Chili powder instead of the cayanne due to a few family members not liking spicy foods. And we choose to use Jiffy brand cornbread mix (one box) instead of the recipe provided. We prefer this brand over homemade. Overall we liked it and will make it again.